Friday, July 22, 2011

Foodie Friday-BBQ edition


I love when summer comes around because I get to spend my days outdoors; playing with the kids, digging in my garden, relaxing and eating food from the grill.  The weekend of the 4th, we had my family over for a BBQ and I tired a new recipe.  Instead of the tradition bbq sauce/marinade, I found a glaze made from watermelon.  It turned out so good that even my hubby liked it-he doesn't like meat and fruit together.
watermelon glazed chicken served with potato and fiesta salad (recipe to come)

Here' s the best part--the recipe. 

Grilled Chicken with Watermelon Glaze

  • recipe Watermelon Glaze, recipe below
  • whole chicken or 3-1/2 lbs. meaty chicken pieces (I used 3lbs whole chicken pieces)
  • 1/2 tsp. kosher salt
  • Snipped fresh herbs (optional)
1. Prepare Watermelon Glaze: Cut half of a small watermelon from the rind in chunks (about 4 cups of fruit). Cut remaining half of watermelon into wedges for serving; refrigerate until ready to serve. Place in a food mill or juicer and collect the juice. Or place watermelon chunks in blender. Cover; blend until nearly smooth. Pour mixture into a fine mesh sieve over a bowl; discard solid bits. Reserve 1 cup of the juice and drink or freeze the rest. In small saucepan melt 1, 12-oz. jar apple jelly over low heat, stirring often so it doesn't burn. Stir in 1 cup watermelon juice, the juice and zest of one small lime. Add 2 tsp. red chile flakes, 1 tsp. jalapeƱo hot sauce, and a pinch of salt. Mix and taste. Adjust seasoning as desired; remove from heat. Use warm, or let cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days.
2. Remove chicken from packaging and pat dry with paper towels. To butterfly, using poultry or kitchen shears cut along each side of backbone to remove it (see "butterflying chicken," below). Turn chicken breast-side up. Open the two sides of the chicken as if you were opening a book, and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings.
3. Prepare grill for indirect grilling (see below). Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place skin-side down, on center of grill over indirect medium heat.
4. Grill 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Grill 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180 degrees F, brushing with glaze 2 more times.
5. Remove chicken from grill; brush with the reserved 1/3 cup glaze and let rest 10 minutes. Cut chicken into pieces. Serve with fresh watermelon wedges and sprinkle with herbs. Makes 6 servings.
Butterflying Chicken:Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.
Indirect Grilling:This method positions the fire to one side or both ends of grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking like roasts and ribs.


Tuesday, July 19, 2011


{yes, that is a word}

Last Saturday my family had the chance to get rid of a bunch of junk at a community yard sale held in the parking lot of a local grocery store. They usually hold it in August, but hits year it was in July. I am glad they held it earlier in past years, I have been at J's (my daughter) softball game during the sale.

Our booth.  And, this is after we sold several of our big items: toddler bed, hotwheels play set and table, and J's bike she outgrew.


There were quite a few booths and a ton of shoppers.

I am excited to get rid of stuff, cuz now, I can finish up some projects I have going on using one of these
 and this find from a yard sale {sorry about the frame glare}

Friday, July 8, 2011

Foodie Friday-Pizza Edition

In addition to crafting, sewing (which is still crafting), and dancing (I'm really into zumba right now) I love to cook-and bake.  Hubby and I are addicted to food shows-MasterChef, The Next Food Network Star and Hell's Kitchen-just to name a few.  Back in June, my mom, sis-in-law and I went on a weekend Scrap Retreat (post coming soon) and while there, four wonderful ladies cooked every meal for us-I know, right?  One of the meals was homemade pizza. We just love making pizza around here because the kids get to choose what to put on it and that means they eat it all!!  The crust recipe that was used is so easy and very yummy-hubby said it tasted restraunt quality.  Here is the finished pie (well, what's left of it):

(this pic was actually taken at the retreat. I cook mine on a pizza stone which makes the bottom perfectly brown and crispy)

And, here's the recipe (your welcome)!

1pkg highly active yeast (2 ¼ tsp)
1tsp sugar
1 cup very warm water
2 1/2cup bread flour ( or add one Tablespoon vital Wheat Gluten to reg flour)
2 tbsp olive oil
1 tsp salt

Put yeast, sugar & water in bowl and let it sit for about 10 min until it's creamy. Then mix in the rest of the ingredients & mix until it's nice & smooth. Then form a ball & let it sit for about 5 min. Then roll it out onto pizza pan. Cover with sauce (recipe below), toppings & bake @ 450 for 15-20min.

1 8oz can tomato sauce
1 clove of garlic, minced
1 tsp oregano
Pinch of garlic salt
(I add Italian seasoning)

Mix all ingredients then top pizza, no need to heat or let it sit.


Friday, July 1, 2011


{which stands for Girls Night out with Mandi from Vintage Revivals}

Remember when I entered this contest?
I didn't win, but someone who lives by me did!! Her name is Jessica and this is her blog and to see the reveal go here. While Mandi was up, she hosted a girl's night out. I almost didn't go. I am not one to just show up by myself to places where I don't know anyone. If I do go anywhere like this, I take my mom. Cuz, hey, at least I know one person right? I told myself everyday for a week that I was going. And, if I felt uncomfortable at all I could leave at any time-I did drive myself there after all. We were all to bring treats to share. So, I made mini cheesecakes. {recipe to come}
I did come home with a few but that is only because there were so much yummy goodness there. Like

homemade goodie boxes filled with chocolate candy from Natalie.

Or these

Pink Lemonade cupcakes from Amy. It turns out that I have known Amy since we were 15 when we danced on the same team. That right there made me so happy that I went-even by myself. See the cute pin she's wearing?  Michelle made them for all the bloggers there-and I got one!!! It's so cute. It's her business card made from pages from a book and her info is on the back.

Here are some more pics of our fun {and long} evening.

Mandi had a drawing for some paint, brushes and this awesome frame. The gal in the middle won-I just didn't get to meet her, so I don't know her name. A few of us ended up talking until past 11pm. It was fun, I'm glad I went. Here's the group shot.

Natalie @ Doodlecraft
Laura @ Corner House
Me {you're already here!}